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Yes,
It's Peter Reinhart's recipe again, from his book Artisan Breads Every Day. I
made ciabatta this time because I was thinking about making bruschetta for our
light lunch today.
I
started the dough two days ago and had it kept in the fridge until I was ready
to bake this morning. I only had one hour to bake before we went out for a
Saturday sport day. So I was rushed with many other things to prepare.
I
decided to make two toppings for bruschetta: Tomato and Basil; and Olive and
Chili. We ended up finish the bread all up with leftover eaten by my beloved
husband with marmalade for his sweetmeat.
This
is my second entry for NCC Bread Week.
Pain à l'Ancienne Rustic
Bread (for Ciabatta)
Source: Artisan Breads Every Day by Peter
Reinhart
I'm not using mixer, so I
am adjusting the method to suit me. I'm making ciabatta, so I'm using olive
oil. If you'd like to make other than ciabatta, such as baguettes, foccacia,
etc you can leave olive oil as optional.
567g
unbleached bread flour
11g
salt or 2 1/2 tsp coarse kosher salt
4g
instant yeast
454g
chilled water (about 13C)
14g
olive oil
Combine
the flour, salt, yeast, and chilled water. Stir with wooden spoon until well
mixed. Let it rest for 5 minutes to hydrate the flour. Add in olive oil. Mix
again and knead for 1 minute until the dough becomes smooth. If your dough is
still wet and sticky, don't worry, that's how it should be. Transfer this dough
into a clean and oiled bowl. Leave to rest for 10 minutes.
Oil
your work space. Transfer the dough on it and start using the stretch and fold
method for each side. Put it back into the bowl. Leave to rest for 10 minutes.
Repeat this step three more times.
Cover
the bowl and I refrigerate the dough overnight. Remove from the fridge three
hours before baking ciabatta.
Line
the back of a baking tray with baking paper. Transfer the dough to the
generously floured work space. You need to do it very gently as not to degas it
too much.
I
cut the dough into three portions and made three ciabatta.
Gently
fold the dough into thirds. I just sprinkle flour on the top and side of the
bread. I did not roll it into flour because I'm afraid I would degas it if I do
it. I leave my ciabatta for 2 hours before baking while I attend other house
chores.
Preheat
the oven to 288C (my oven has only 250C as the highest temperature) about 45
minutes before baking. I don't use baking stone, as I thought the pizza stone I
have is too thin for such a job. I use lined baking trays and insert an oven
pan on the bottom of the oven.
Bake
ciabatta and pour in 1 cup hot water into the oven pan and lower the
temperature to 232C (my oven gets only 230C). Bake for 12 minutes, rotate the
trays, bake another 15-20 minutes.
Remove
the bread out of the oven and transfer to a wire rack. The crust should be hard
to tap but it will be soften when it cools down.
When we came back home, I just sliced the bread and grilled it on a grill pan to make bruschetta.
Here's
what I do for the toppings.
Tomato and Basil Topping
Makes 2
3
tomatoes, blanched, skinned and diced
2
cloves garlic, chopped
a
bunch of basil leaves, chopped
1
tsp aged balsamic vinegar
1
Tbs pure olive oil
salt
and pepper
a
drop of honey
Combine
tomatoes, garlic and basil in a bowl. Mix honey, olive oil and balsamic vinegar
and pour it into the bowl. Mix well. Season with salt and pepper. Check the
taste. Leave it for an hour for the flavour to develop. Enough for 2.
Kalamata Olive and Chili
Topping
Makes 2
3/4
cup Kalamata olives, pitted and chopped
1
red chili, seeded and finely chopped
2
Tbs capers, drained and chopped
2
cloves garlic, chopped
1
Tbs pure olive oil
a
bunch of Italian parsley, chopped
a
drop of honey
1
1/2 tsp aged balsamic vinegar
salt
and pepper
Combine
olives, chili, capers and parsley in a bowl. Mix honey, vinegar and olive oil,
pour it into the bowl. Mix well. Season with salt and pepper. Check the taste
and leave it for an hour to develop the flavour. Enough for 2.
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